ARUGULA-PROSCIUTTO PIZZA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
- Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
- Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.
Nutrition Facts : Calories 642, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 1136 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 29 grams
GRILLED PIZZA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Store-bought pizza dough is the basis for this super-fast and pretty pizza. It takes just minutes to grill the dough, and then all you have to do is pile on the no-cook toppings. Serve slices as an appetizer or first course, or add a platter of ripe sliced tomatoes to make a light summer meal.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Line a baking sheet with parchment paper.
- Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
- Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.
- Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
- Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.
GRILLED TWO-CHEESE PIZZA WITH PROSCIUTTO, ARUGULA, AND LEMON VIN
Make and share this Grilled Two-Cheese Pizza With Prosciutto, Arugula, and Lemon Vin recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 15m
Yield 1 pizza
Number Of Ingredients 7
Steps:
- Preheat grill. Brush grates with vegetable or corn oil.
- In a small bowl, whisk together the 2T lemon juice and extra virgin olive oil. Place arugula leaves into a large bowl, and dress it with the lemon vinaigrette. Toss to mix well. Set aside. [I know it may seem like a lot of arugula at this point, but it will wilt down during the cooking process.].
- Roll out pizza dough according to your recipe or store bought instructions. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 or 3seconds), carefully place the pizza dough onto the grill. Grill for about two minutes on one side. The pizza dough will also immediately puff up. Flip the pizza dough onto the other side and grill for another two minutes. Remove from grill onto a cookie sheet with tongs. Close the lid of the grill to retain its heat. [If you are using a ready-made pizza crust, cook it for two minutes on each side to get the grill marks and flavor.].
- Place slices of smoked mozzarella around top of the pizza crust. And then in this order, spread all of the arugula leaves around, layer with prosciutto slices, and top with crumbled goat cheese.
- Place the cookie sheet onto the grill and close the lid. [This allows for the toppings to cook without burning the pizza crust.] Cook for about five minutes, or until the cheese has melted, the arugula has wilted, and the prosciutto has crisped up a little. Carefully remove the cookie sheet from the grill. Using tongs, slide pizza onto a cutting board. Using a sharp knife or pizza slicer, slice the pizza and enjoy!
Nutrition Facts : Calories 1186.3, Fat 105.4, SaturatedFat 37.5, Cholesterol 179.7, Sodium 1448.8, Carbohydrate 10, Fiber 1.4, Sugar 4.8, Protein 52.6
ARUGULA AND PROSCIUTTO PIZZA WITH CARAMELIZED ONIONS, RICOTTA, AND BALSAMIC GLAZE
Provided by Food Network
Categories main-dish
Time 1h45m
Yield Makes 1 pizza, to serve 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
- Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
- Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
- Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
- When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
- Transfer to a cutting board and cut into 8 slices to serve.
- In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
- Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
- Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
- Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
- When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
- When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
- Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
- Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
- Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.
FIG-PROSCIUTTO PIZZA WITH ARUGULA
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
- In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
- For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
GRILLED PIZZA
Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 28m
Yield 8
Number Of Ingredients 11
Steps:
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
- Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g
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